Sep 26, 2011

Strands of roasted spaghetti squash are layered with marinara sauce, mozzarella and ricotta cheese, then baked in the oven until the cheese is melted and all the flavors bake together. Naturally gluten-free and vegetarian.

A wonderful way to prepare spaghetti squash, a winter squash that resembles strands of spaghetti when cooked. The flavor is nothing like pasta, but it has a mild taste that is wonderful with sauces you would normally eat over pasta. Technically this is not a lasagna since there is no pasta in this dish, but layered just as you would a lasagna in individual sized oven safe casseroles which are perfect for portion control. If you don't have personal sized casseroles, you can make one larger one in an 8 x 8 baking dish.

This recipe calls for cooked spaghetti squash. I prefer to roast spaghetti squash, which is really simple to do, you can do this the day before and store the squash in the refrigerator or you can make it in the microwave if you need it quick. Once cooked, simply use a fork to separate the strands. I always have a jar of my quick marinara sauce on hand, which comes in handy to whip up quick weeknight meals.

In four individual 5 x 7-inch oven safe baking dishes, ladle 1/4 cup quick marinara sauce on the bottom of each dish. Top each with 3/4 cup of cooked spaghetti squash and spread evenly. Top each with 1/4 cup ricotta.

This looks amazing. Is there any way you could include the sugar count in your recipes? I am trying to follow a low sugar, low carb way of eating. It is surprising how much sugar ( natural and processed ) we consume. Most recipes don't list it in their nutritional count.

yum! you can also cook spaghetti squash in the crock pot...just throw the whole thing in there with a couple inches of water and cook in on low for 6hrs or high for 3! So much easier to cut in half that way too!

I have to admit that I buy too much at times and then don't get to the baking until much later. Last year I bought three spaghetti squash and had to wait about a week before I could get it in the household's menu. Set them on the front porch as decoration and they did just fine! (There was no frost at that time.) After baking them all up, I put into freezer bags so I can eat my squash while the rest of the family has spaghetti noodles. I stay on track with my low carb diet and the family still has my homemade spaghetti sauce. Will use the lasagna recipe as soon as possible!

I have to say I am so happy I found your site. I joined ww two weeks ago but cant afford the online recipe builder and was really wanting to cook at home. Thank you so very much for taking the time to share your time and effort with the rest of us.

I made this for dinner yetserday evening and it was DIVINE!!!!! Honestly Gina, your recipes are the best, the BEST!!!!! Thank you so much! You rock girl!! (BTW, your marinara sauce has become a staple in my refrigerator, as I make it once a week, and use it up during the week for various recipes, it is so flavorful and fresh!)

I dont know if it was my squash.....or my sauce but mine came out super watery.....and the top was super browning......hmm i did use sugar free sauce as i'm doing south beach....but i love hte taste and the flavor that the water will hopefully cook off later :)

This recipe is awesome!! So easy and soooo delish! For those that turned out watery, try making the squash a day ahead so it absorbs its own liquids. I piled my ingredients up cold and it came out fabulously-not water at all!! I am in love with you Gina!!! Down 60lbs on WW and you have been an integral part of my success, so for that, THANK YOU!!!

Hubby & I had this for dinner last night. He roasted the squash before I got home, and then I assembled the lasagna. We did one 9x9 pan, so it took a little longer go cook, but it was really good. We are spaghetti squash newbies, but I think we are hooked now!

I made two of these and froze one for when company was over. They were DELICIOUS! It took about 45 minutes to cook in an 8x8. As well, once it is out of the oven, let it sit and solidify a bit. It seemed a bit runny probably from the squash. I think I used too much pasta sauce. Regardless, it was delicious. My husband even LOVED it!! Thanks Gina!

This was gooey cheesy goodness and super filling with a garden salad on the side. I made one big 8X8, and like some other reviewers, mine came out really watery on the bottom, but maybe because my spaghetti squash was straight out of the oven. I have some leftover squash that I'll use to make individual lasagnas for work and see if they come out less watery. Thanks again Gina!

i'm making this tonight...spaghetti squash is roasting now. do you think it'll help it be less watery (as others have stated) if after i cooked it, i put it in the fridge first before i made the actual lasagna?

I made this for when my folks came to visit this past Sunday. It was a huge hit! I doubled the recipe for a 9 x 12 pan, since we had 7 people. It came out perfect and not watery at all. I like it also because it is so much lighter than traditional lasagna, and with a nice salad on the side, it was the perfect amount of "fullness." Keep those recipes coming Gina. The few that I have tried have always turned out so tasty. :-)

My husband works overnights during the week. I am always on the look out for recipes that can easily be reheated. I am not a fan of squash, but my husband LOVES it. So I figured I would give this recipe a try. I just finished making the lasagna and it smelled so good! I had to try it! Turns out.... I LOVE spaghetti Squash Lasagna! I LOVE LOVE LOVE this recipe! Thank you Gina!

I made this tonight for dinner. I used an 8x8 inch baking dish and used my own marinara. It came out delicious. I let the squash sit for about 30 minutes after baking and then let the lasagna sit for about 15 minutes before cutting into it. I WILL be amking this again and again!

This was so delicious! I pretty much just got done eating it and I can't wait to go back for more! I am not a fan of normal lasagna but this was a wonderful twist on it that I thoroughly enjoyed. I am pleased with the first recipe that I have tried. Can't wait to try more =D

Had this tonight for dinner with a spring mix salad! OMG!! Gina!! Now I can't decide which of your recipes is my favorite! This was amazing! I can't believe how good it was! Your recipes have changed my life! Thanks to them I am down 121lbs! My body thanks you!

Made these last night for dinner and im making them again for lunch! About 90% of the meals i make are from this website and i have to say this might be mine and my hubbys favorite. I was going to make them and freeze them but they taste fine reheated! this is a must and VERY filling!!

This was delicious! It turned out very watery but I just kept draining it. I think it might be because I cooked the squash in the microwave. Next time I will try roasting it the day before like you did and see how that turns out. Very tasty though!

Made this tonight for the first time. I had never tried spaghetti squash before and honestly, I was little freaked out and not too sure about it before I tried it. But I figured anything with that much cheese and sauce could be delicious, right? I really liked it! My husband refused it because of his squash aversion and my little one ate it but she apparently has a textural issue with it and would tremble every time she took a bite, haha. Oh well. I enjoyed it! Thanks for the yummy recipe.

Made this last week and it was amazing! You have made me obsessed with roasted spaghetti squash! Even my family loves it :) You have inspired me to create a spaghetti squash shrimp scampi...i figured I would share the recipe as I think other readers may like to try it :)

1. If you roasted the spaghetti squash the night before like I did, remove from refrigerator and use a paper towel to gently remove excess moisture. Set aside.2. In a large saucepan, heat oil and butter over medium heat. Add diced onion, garlic, and red pepper flakes. Cook until onion is soft and garlic is just golden.3. Add thawed, deshelled shrimp and white wine and cook until shrimp is pink.4. Turn heat to low. Add roasted spaghetti squash, lemon juice, 1/4 cup parm cheese & parsley. Cook over low heat until thoroughly combined and heated through.4. Divide in to 4 portions and top each with 1 Tbsp parm cheese.

Enjoy :)

I don't follow weight watchers, but I do track calories. My spaghetti squash yield 500 g "spaghetti". I then calculated each (huge!) portion to be only 271 calories. Serve with a caesar salad and possibly garlic bread :) Enjoy!

Keep up the GREAT work Gina!....I would love to see more of YOUR spaghetti squash creations :)

Made it last night for dinner, so tasty and filling! Looking forward to leftovers for lunch today :) Thanks for a great (and easy!) recipe. I try to make at least one new recipe a week and many are from your site. Thanks, Gina!

The squash was a bit runny on the bottom, but after reading the comments, this seems normal. I also didn't use marinara sauce b/c i didn't have any. I used pasta sauce instead. I found the taste to be okay. If i make this recipe again, I'll add spices to the spaghetti squash. It was a bit bland, even with the pasta sauce (maybe the pasta sauce wrecked the taste).

I made this and was a bit taken back by the taste of summer squash in my lasagna. The next night I cooked chicken in olive oil and Italian seasonings, then ate it all together. OH YES. I heaved it in. It was absolutely amazing!!! I used fat free ricotta for the first time, and I could NOT tell the difference. Absolutely DELISH!!!! Thanks to you, I am learning to cook for the first time (I'm 27!), and learning how to eat HEALTHY. This will be a regular!!!! *mwah*

Ashley, did you mean summer or spaghetti squash? I could see where summer squash as the main ingredient would not be good for this recipe! Though both that and zucchini are fantastic additions to a regular or spaghetti squash lasagne. :) bTW I saw where someone above said their spaghetti squash came out mushy. Definitely overcooked. I have done this myself and its NOT good! For those intimidated by it, this is the easiest squash ever. Cut I half, roast about 40 minutes, then scrape out witha fork and do whatever you would with regular spaghetti. This lasagne dish is awesome (though I do 2 layers), but its also great with just a good sauce or just butter and Parmesan.

Ashley, I am making this tonight with a few updates we are adding ground turkey! Let ya know how it goes. I love all your recipes ! feel free to take a look at my new blog too! www.dreamingindenver.com

I cant wait to try this.I have never had spaghetti squash before and I received one in my box this week. I will substitute the ricotta for my tofu ricotta recipe that i love and possibly top this with fresh basil from the garden.. I'm excited !! Thank you for posting!=)

I made this for the first time last night and it is AMAZING! Yes, the texture is different because it's spaghetti squash, but the taste is amazing! The serving size is huge for the calories and it definitely fills you up!